2 sheets refrigerated pie dough (or 1 recipe homemade pie dough)
3 medium apples (about 1 pound), peeled & diced (best: Honeycrisp or Granny Smith)
2 tablespoons unsalted butter
1/3 cup granulated sugar
2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1/2 cup salted caramel sauce (warmed, store-bought or homemade)
1 large egg beaten with 1 teaspoon water (egg wash)
Pinch coarse sea salt for finishing
Optional: 1/4 cup chopped pecans or toasted walnuts
Instructions
Prep the dough and oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. If using refrigerated dough, let it sit 10 minutes until pliable but still cold.
Cook the apples: In a medium skillet, melt butter over medium heat. Add diced apples, granulated and brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for 6–8 minutes until apples begin to soften and edges turn translucent.
Thicken the filling: Stir the cornstarch slurry again, then add to the apple skillet. Cook 1–2 more minutes until the mixture thickens and becomes glossy. Remove from heat and stir in vanilla (if using) and any chopped nuts. Let cool 10–15 minutes until lukewarm — filling should be thick but spoonable.
Cut the dough: Roll out each dough sheet on a lightly floured surface to smooth seams. Cut into 4–6 rectangles or circles (3½–4 inches across) — you should get 8–10 hand pies depending on size.
Assemble: Spoon about 1–2 tablespoons of filling onto the center of half your dough shapes. Drizzle about 1 teaspoon of warmed caramel over the apples (don’t overfill). Brush the edges of the dough with egg wash, then top with the matching dough piece. Press edges with a fork to seal, or crimp with your fingers. Cut 2 small vents in the top to let steam escape.
Finish and bake: Transfer pies to the prepared sheet. Brush tops with egg wash and sprinkle lightly with sugar if you like sparkle. Bake 18–22 minutes until golden brown and puffed — edges should be deep golden and filling bubbly through vents.
Cool and caramel finish: Let pies cool 10 minutes on the sheet. Drizzle remaining caramel over the warm pies and finish with a tiny pinch of coarse sea salt for contrast. Serve warm (vanilla ice cream on the side is highly recommended).
Notes
Flaky, portable hand pies filled with cinnamon-spiced apples and gooey salted caramel — perfect for fall, parties, or an easy dessert. Use store-bought dough for a shortcut or homemade dough for extra flakiness.
Prep Time:25 minutes
Cook Time:22 minutes
Category:Dessert, Snack
Method:Baking
Cuisine:American
Nutrition
Calories:320 kcal
Sugar:26 g
Fat:13 g
Carbohydrates:48 g
Fiber:3 g
Protein:3 g
Keywords: hand pies, apple pie, salted caramel, fall desserts, portable desserts
